The Cinnamon Bun Book Store order, made at home
If The Cinnamon Bun Book Store by Laurie Gilmore did not make you want to sit in a small-town bookshop with something cold and cinnamon-flavoured and a book you have been meaning to get to for six months, I am not sure we are reading the same novel.
The setting alone. A bookshop on a coast. Books stacked with the specific organised-chaos energy of a person who knows where everything is and will absolutely know if you move it. Cinnamon in the air. Possibly a seagull situation outside.
This is the drink for that vibe. A proper iced cinnamon latte with homemade cinnamon syrup, strong espresso and cold milk. Smooth, sweet, a little spiced. If you have had the Starbucks cinnamon dolce latte and wanted to make something similar at home — this is that, but better, and you can make it in the time it takes to read a chapter.
Which is the correct way to approach most problems.
What you will need
Makes 1 large iced latte.
For the cinnamon syrup (makes enough for 8-10 drinks):
- 240ml (1 cup) water
- 200g (1 cup) caster sugar
- 2 cinnamon sticks
- 1/2 tsp vanilla extract
- Pinch of fine salt
For the latte:
- 2 shots espresso (about 60ml), brewed strong and cooled slightly
- 180ml cold whole milk (or oat milk for a creamier result)
- 2-3 tbsp cinnamon syrup, to taste
- A large handful of ice
- Pinch of ground cinnamon, to serve
Optional:
- 2 tbsp whipped cream on top (the bookshop treatment)
- Extra cinnamon stick for garnish
How to make it
Step 1: Make the cinnamon syrup
Combine the water, sugar and cinnamon sticks in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Reduce heat and simmer for 5 minutes.
Remove from heat. Add the vanilla extract and pinch of salt. Leave to cool with the cinnamon sticks in the syrup for at least 30 minutes (the longer you leave it, the more cinnamon flavour develops).
Strain into a clean jar or bottle. Store in the fridge for up to 2 weeks.
Step 2: Brew and cool the espresso
Brew 2 shots of espresso using your preferred method. You want it strong. Leave to cool for a few minutes — you do not need it fully cold, just not piping hot, as you do not want it to immediately melt all your ice.
If you do not have an espresso machine, a Moka pot works perfectly. Alternatively, use strong instant coffee: 2 heaped teaspoons dissolved in 60ml of hot water.
Step 3: Assemble
Fill a large glass generously with ice. Add 2-3 tablespoons of cinnamon syrup — start with 2 and taste, you can always add more.
Pour the espresso over the ice. Add the cold milk and stir gently.
Taste. Add more syrup if you want it sweeter. Top with a small pinch of ground cinnamon and, if you are going for the full bookshop experience, a swirl of whipped cream and a cinnamon stick.
Settle in. Open the book.
Cosy Kitchen Notes
Make the syrup ahead. It keeps for 2 weeks in the fridge and takes about 10 minutes to make. Once you have it, the actual latte takes about 2 minutes.
Milk choice matters. Whole milk gives the creamiest result. Oat milk is a very close second — it has a natural sweetness that pairs well with the cinnamon. Almond milk works but is thinner. Coconut milk adds its own flavour which is fine if that is your thing, but it does change the character of the drink.
Espresso strength. Use a dark roast if you can. The milk and syrup are sweet, so the coffee needs to hold its own. A weaker shot will get lost.
The Starbucks comparison. If you are recreating the cinnamon dolce latte from Starbucks, this syrup is very close to their version. The main difference is you can control the sweetness and cinnamon intensity. I usually go a little heavier on the cinnamon and a little less sweet.
Hot version. The same recipe works as a hot latte. Steam or heat the milk, froth if you have a frother, pour the espresso and syrup into your mug and add the milk. Dust the top with cinnamon. Significantly cosier for a cold July evening.
Make it a mocktail. Replace the espresso with a strong brew of cinnamon or chai tea (cooled), or just use extra cinnamon syrup and sparkling water for a cinnamon soda situation. Unusual but genuinely good.
The Last Sip
There is something very specific about a cinnamon drink in a bookshop. It has the quality of a reward you did not realise you were giving yourself. You walked in for a book, you left with a book and a warm feeling and a drink that made the afternoon feel intentional.
This is the home version of that.
The syrup will last two weeks in your fridge and every time you open it you will immediately want to make another latte, which is a problem I am comfortable having. Pair it with the cinnamon sugar cookies recipe also on the blog this week for the full Cinnamon Bun Book Store experience.
Or just make the latte, open the book and let Dream Harbor do what it always does.
Pair with the cinnamon sugar cookies recipe also on the blog this week.
Read the full Cinnamon Bun Book Store review, including the spicy chapters guide.
